Want to see another take on this process?
ITEMS USED
Ingredients:
- 3 quarts of water (2700ml)
- 1 cup of sugar (228g)
- 8 black tea bags
- 2 cups of kombucha starter
- *2 Tbsp of vinegar if you don’t have starter*
- Scobie
- 1 gallon jar
- 2 flip top bottles
- 1 cup fresh chopped strawberries
- 2 Tbsp simple syrup
- 4 tsp rose water
INSTRUCTIONS:
Method:
- Heat water up in a pot until it is steamy. Do not boil. Add in sugar, stirring to dissolve. Turn off heat and drop in tea bags.
- Steep in water for 4 minutes. Once done, remove tea bags. Let cool to room temperature.
- Take tea and pour into a gallon sized jar. Add in starter (or 2 tablespoons of vinegar if you don’t have a starter).
- Gently lay in your scobie so it lays flat on the surface. Cover with a cloth that will allow it to breath, but won’t allow anything inside. Situate with a rubber band.
- Leave in a dark part of your house at room temperature for about 12-15 days. Make sure to label with the date you started.
Second Ferment:
- Remove scobie and reserve 2 cups of starter for your next batch.
- Fill each bottle with ½ cup of strawberries, 1 tablespoon of rose water and 2 teaspoons of rose water.
- Fill both bottles with kombucha. Leaving at least 1 inch of space at the top. Do not fill them all the way to the brim. Add flip tops and lock.
- Leave bottles in a dark part of your house at room temperature for about 3-5 days. Release gas once a day by opening tops to avoid exploding.
BONUS: